How long does the marinade need to stay on the pickled shrimp?

Pickled shrimp can be eaten right away, but the best flavor comes when it is refrigerated and marinated for at least 6 hours. And really, the flavor shines a couple days later too.

How long are pickled shrimp good for in the refrigerator?

Quick pickled shrimp stay good in the refrigerator for up to one week, BUT ONLY IF the shrimp are completely covered by the marinating liquid. The olive oil is a fat and acts as an insulation buffer and the salt and vinegar preserves it as well. Kept covered, pickled shrimp is like a confit that is good for a long time in a cool place.

Lowcountry Quick Pickled Shrimp Recipe and Video

Name: Low Country Pickled Shrimp
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 8
Cuisine: Low Country
Ingredients: 2 lb shrimp, peeled & deveined; 1 small onion, thinly sliced; 2/3 cup (~4-5 lemons) fresh lemon juice; 1/3 cup white wine vinegar; 1/2 cup olive oil; 1 Tbsp salt; pinch black pepper

Low Country Pickled Shrimp

Cooked Pickled Shrimp with thin sliced onions In a blue bowl with a spoon sticking out. 2 wood bowls with small forks on the side. close up.

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EatSimpleFood.com

It's shrimp season in the low country and there is nothing more addicting than pickled shrimp. This is a fast and easy recipe that's based on shrimp marinated with salt and vinegar and lemon.

Author: beckie
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Yield: 8 1x
Category: Appetizer
Method: Stovetop
Cuisine: Low Country
Diet: Gluten Free

Ingredients

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2 lb shrimp, peeled & deveined
1 small onion, thinly sliced
2/3 cup (~4-5 lemons) fresh lemon juice
1/3 cup white wine vinegar
1/2 cup olive oil
1 Tbsp salt
pinch black pepper

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Instructions

Bring a large pot of generously salted water to a boil.
Peel and devein shrimp raw (or cook them in the shell and peel and devein after cooking). Add shrimp to salted boiling water and cook 3-4 minutes or until done but still tender (the lemon juice will continue to "cook" them).
Shock in an ice water bath to cool immediately.
Strain and place in a narrow bowl with onions or layer / pack shrimp and onions in quart sized jars.
In a small bowl mix together lemon juice, white wine vinegar, olive oil, salt, and pepper.
Pour liquid mixture over shrimp.
Refrigerate for at least 6 hours but preferably one day. Shake jar or stir ingredients occasionally.
Add salt to taste. Stays good in the refrigerator as long as it's covered in liquid/oil mixture for one week.

Notes

This is a simple pickling recipe with no additional spices. Feel free to add bay leaves, fennel, dill, capers, garlic, celery seeds, etc...
This is also delicious on toast with a little bit of mayonnaise or over a fresh salad.
Peel and devein the shrimp before cooking if you like. I find that they retain a little more flavor and are protected from super high heat if you cook the shrimp in their shells and devein them after their cooked.

Find it online: https://eatsimplefood.com/pickled-shrimp/